GLUTEN-FREE SHORTCRUST PASTRY BASKET
|TOP FROLLA GLUTEN FREE||g 1.000|
|unsalted butter 82% fat - softened||g 300|
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
|CHOCOSMART CIOCCOLATO LATTE||g 300|
|PASTA NOCCIOLA||g 30|
Whip the two ingredients in a planetary mixer.
Roll the dough out into a layer, cut out some 7x7cm squares and lay each of them onto an overturned Forosil mould.
Bake at 190°C for about 10 minutes.
Pipe a thin layer of TOFFEE D'OR CARAMEL at the bottom of each shortcrust basket.
Use different types of piping tubes to pipe different dollops of whipped chocolate cream and decorate as you with DOBLA SPEAR DARK/WHITE.
You can replace butter with the same amount of margarine in the shortcrust pastry step."